This vegan coffeecake with cashew soured cream is a timeless classic! It’s so tender, with an irresistable ribbon of cinnamon sugar running through the center and big, buttery crumbs of vegan streusel topping. The cake is moist because it’s made with plant-based cashew cream.
We’re nearing the end of the first week of 2024.
This week many people returned to the office or workplace.
Other people are busy strategizing and planning for the coming year.
Children who are still on break from school may be a challenge for parents to look after.
Whether it’s focused on getting back to work, extending family time from the holidays, or catching up on the things that got pushed aside in December, the first week of the new year usually feels busy.
In the midst of that, I thought it might be sweet—literally!—to slow down, pause, and share this recipe for vegan coffee cake with you.
The coffee cake was made in the fall to welcome the cooler mornings. I had planned to share the coffee cake immediately, but 2023 proved to be a year when my fantasy timelines often got thrown off.
They say that things happen in the right time, even if it doesn’t feel…